I love to make this creamy chicken taco soup and serve it with a bunch of toppings: shredded cheese, tortilla chips, avocado, sour cream, limes, etc.
Quick tip: Use rotisserie chicken meat instead of cooking your own.
- 2 tbsp olive oil
- 2 chicken breasts
- 1/2 cup diced onion
- 1 can corn kernels, drained
- 1 can white kidney beans, drained and rinsed
- 1 8 oz can diced green chiles
- salt and pepper
- 2 tbsp ground cumin
- 1 tsp chili powder
- 1 32 oz carton chicken broth
- 4 oz cream cheese, room temperature, cut into cubes
- 2 tsp cornstarch
- 1 tbsp cold water
- In a dutch oven set over medium heat, add the oil and cook the chicken, browning on both sides, until cooked through (the internal temperature should be 165 degrees), about 12-14 minutes total.
- Remove the chicken and set aside.
- Add in the onions, corn, beans, chiles, salt & pepper (to taste), cumin, and chili powder. Stir around and cook until onions are soft and the seasonings are fragrant.
- Add the broth into the pot and bring to a simmer.
- Use two forks to shred the cooked chicken breasts and add to the pot. Add in the cubed cream cheese and stir until completely melted.
- Mix together the cornstarch and water and pour into the soup. Stir around and let simmer until thickened.
- Serve with your choice of toppings: shredded cheese, avocado, tortilla chips, or limes.
Created by SouthernSavers.com
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